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http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5543| Title: | ALPHA-AMYLASE INHIBITOR ACTIVITY IN SORGHUM GRAINS - EFFECTS OF COOKING AND UV-RADIATION |
| Authors: | MULIMANI, VH SUPRIYA, D |
| Keywords: | ALPHA-AMYLASE INHIBITOR SORGHUM COOKING UV RADIATION SORGHUM PRODUCTS |
| Issue Date: | 1993 |
| Publisher: | ASSN FOOD SCIENT TECHN INDIA |
| Citation: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 30 , 5 , p. 321 - 323 |
| Abstract: | Sorghum (Sorghum bicolor M) seeds were analysed for amylase inhibitory activity and the effects of cooking on them were studied. Cooking and UV radiation decreased the amylase inhibitory activity. The loss of amylase inhibitory activity in pre-soaked sorghum seeds after these heat treatments was more drastic than in the heat-treated raw seeds. Amylase inhibitory activities in some commonly consumed sorghum products were tested. Popped sorghum and idli did not exhibit any amylase inhibitory activity, though it was present in the grains used for making these products. |
| URI: | http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5543 |
| Appears in Collections: | 1. Journal Articles |
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